If you love tropical flavors wrapped in a velvety, buttery treat, then you are going to fall head over heels for these Pineapple Coconut Custard Bars. Imagine a tender yellow cake base carrying a luscious pineapple curd middle layer, all crowned with a golden, fragrant coconut custard topping. This elegant dessert is a perfect fusion of texture and taste, with every bite bursting with sunshine and warmth. Whether you’re hosting a brunch, treating yourself on a lazy afternoon, or gifting something special, these bars elevate any occasion effortlessly.

Pineapple Coconut Custard Bars - Recipe Image

Ingredients You’ll Need

The magic behind these Pineapple Coconut Custard Bars comes from simple, yet thoughtfully selected ingredients that each play a crucial role. From the rich butter that creates a tender crumb in the base to the tropical pineapple that brings brightness, and the shredded coconut adding a lovely chewy contrast, every element works in harmony to deliver a memorable dessert.

Yellow cake mix: Provides a sturdy, buttery foundation that bakes up tender and moist.
Unsalted butter: Adds richness and helps develop a golden crust in both base and topping layers.
Eggs: Bind the layers together and contribute to the custard’s silkiness.
Crushed pineapple (undrained): Brings juicy sweetness and natural tang to the middle curd layer.
Granulated sugar: Sweetens the pineapple curd and the coconut custard to perfect balance.
Cornstarch: Thickens the pineapple mixture, turning it into a luscious custard.
Vanilla extract: Adds warmth and depth to all layers, elevating the tropical flavors.
Sweetened shredded coconut: Creates a toasty, chewy topping that’s unmistakably tropical.
Chopped nuts (optional): Pecans or macadamia nuts add delightful crunch and sophistication.

How to Make Pineapple Coconut Custard Bars

Step 1: Prepare the Pan

Before your delicious creation even begins, pop your oven on to 350°F (175°C) and line a 9×13 inch pan with parchment paper. This little prep step ensures easy removal and clean slicing, which will have you looking like a pro when presenting these bars.

Step 2: Make the Base Layer

Mix together the yellow cake mix, melted butter, and an egg until you get a thick, consistent batter. Press this batter evenly into the prepared pan to create a buttery, tender crust. This base supports all the beautiful custard layers above, so make sure it’s spread uniformly for even baking.

Step 3: Cook the Pineapple Layer

Now comes the star of the show: the pineapple curd. In a saucepan over medium heat, combine crushed pineapple (with juice), sugar, cornstarch, and vanilla extract. Stir constantly as it heats up, and in about five minutes, it will thicken to a jammy, custard-like texture. Carefully spread this vibrant layer evenly over the cake base for that perfect tangy sweetness.

Step 4: Make the Coconut Custard Topping

Whisk together melted butter, sugar, beaten eggs, vanilla extract, shredded coconut, and, if you like, chopped nuts such as pecans or macadamia for a tropical crunch. Pour and gently spread this rich, coconutty custard over the pineapple layer, creating a luscious golden crown that will caramelize beautifully in the oven.

Step 5: Bake

Transfer your pan to the preheated oven and bake for 28 to 32 minutes. Keep an eye out for a bubbly, golden top and slightly firm edges—that’s your cue that the custard is perfectly set and the flavors have melded into tropical bliss.

Step 6: Cool + Slice

Once baked, let the bars cool completely to set the layers properly. For the best texture, pop them into the refrigerator for at least an hour before slicing. This cooling step ensures clean, beautiful bars that hold together wonderfully and showcase each luscious layer.

How to Serve Pineapple Coconut Custard Bars

Garnishes

Elevate these bars by dusting them lightly with powdered sugar for a refined, bakery-style finish. For added tropical charm, sprinkle toasted coconut flakes or even a few fresh pineapple chunks on top right before serving. A sprig of fresh mint can bring a lovely pop of color and a hint of herbal freshness that complements the sweet-tart layers.

Side Dishes

Pair these custard bars with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra richness. If you want a lighter option, a fresh fruit salad with mango, kiwi, or papaya enhances the tropical vibe and balances the creamy custard with refreshing juiciness.

Creative Ways to Present

Try serving the Pineapple Coconut Custard Bars on a rustic wooden board for a casual gathering, or arrange them neatly on a fine china platter for fancy occasions. For a brunch spread, stack small squares on tiered trays alongside tea sandwiches to add an exotic twist. You can even cut them into bite-sized squares and serve on mini dessert spoons for elegant finger food at parties.

Make Ahead and Storage

Storing Leftovers

These bars keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually improve as they rest, making them perfect for making ahead for parties or sweet weeknight treats.

Freezing

If you want to make a batch in advance, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container. Frozen Pineapple Coconut Custard Bars can last up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator to preserve their texture and flavor.

Reheating

These bars are best enjoyed chilled or at room temperature, but if you prefer a warm treat, gently reheat them in the oven at 300°F (150°C) for 8 to 10 minutes. Avoid microwaving, as it can make the custard layer weepy and affect the texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but keep in mind fresh pineapple contains more water, so you may need to adjust the cooking time or add a little extra cornstarch to get the curd to thicken properly. Also, be sure to chop the pineapple finely to mimic the texture of the canned crushed pineapple.

Is there a dairy-free version of these bars?

Absolutely! Substitute the butter with a plant-based margarine or coconut oil and use non-dairy milk for any recipe variations that require it. Just make sure the yellow cake mix you choose is vegan-friendly for a complete dairy-free treat.

Can I omit the nuts in the coconut topping?

Yes, the nuts are optional and can be omitted without affecting the integrity of the dessert. They add a lovely crunch and nutty flavor, but the bars are delicious and satisfying without them as well.

How do I get perfect squares when slicing?

Cooling and chilling the bars thoroughly is key. Use a sharp knife and wipe it clean between cuts to maintain smooth edges. For extra precision, warm the knife under hot water and dry it before slicing to glide through the layers effortlessly.

Can these bars be made gluten-free?

Yes, by substituting the yellow cake mix with a gluten-free version, you can enjoy these Pineapple Coconut Custard Bars without gluten. Just ensure your cornstarch and other ingredients are certified gluten-free to avoid cross-contamination.

Final Thoughts

If you’ve been dreaming about a dessert that blends tropical brightness with smooth, creamy textures and a buttery cake base, your search ends here with these Pineapple Coconut Custard Bars. They are easy to make, transportable, and sure to impress anyone lucky enough to get a slice. Trust me, once you try these bars, they’ll become your go-to recipe for everything from laid-back weekends to special celebrations. Go ahead and bake a batch—you won’t regret it!

Pineapple Coconut Custard Bars

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Pineapple Coconut Custard Bars are an elegant, layered dessert featuring a buttery yellow cake base, a tangy-sweet thickened pineapple curd center, and a lightly caramelized coconut-vanilla custard topping. These bars offer tropical flavors and a silky texture, perfect for dessert platters, brunch, or gifting. Baked until golden and cooled for clean slicing, they can be served chilled for a firmer custard or at room temperature for a softer texture.

Author: Mari
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American / Tropical
Diet: Vegetarian

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure clean slicing after baking.
Make the Base Layer: In a mixing bowl, combine the yellow cake mix, melted unsalted butter, and one egg until you have a thick batter. Press this mixture evenly into the bottom of the prepared baking pan to form the base layer.
Cook the Pineapple Layer: In a saucepan over medium heat, mix the undrained crushed pineapple, granulated sugar, cornstarch, and vanilla extract. Stir continuously and cook the mixture until it thickens, about 5 minutes. Once thickened, spread this pineapple curd evenly over the cake base in the pan.
Make the Coconut Custard Topping: In a bowl, whisk together the melted butter, granulated sugar, beaten eggs, vanilla extract, shredded coconut, and optional chopped nuts until fully combined. Gently spread this coconut custard mixture evenly over the pineapple layer in the pan.
Bake: Place the pan in the preheated oven and bake for 28 to 32 minutes, or until the top is golden brown and the edges are bubbly.
Cool + Slice: Allow the bars to cool completely in the pan to set the custard for clean slicing. For best texture, chill the bars in the refrigerator for at least 1 hour before cutting into 12 bars and serving.

Notes

Serve chilled for a firmer custard texture, or at room temperature for a softer, creamier feel.
Use macadamia nuts instead of pecans for a more pronounced tropical flavor.
Substitute coconut extract for vanilla extract in the topping to deepen the coconut aroma.
Dust the finished bars lightly with powdered sugar before serving for an elegant presentation.